Ethiopia
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The basis of Ethiopian food is injera, a spongy sour- dough flatbread made of teff, served with a variety of toppings. It is mostly made at home in a pan, ...
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- Author Ambassador Johan Borgstam
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Other recipes
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Imqarrun Il-Forn
Prepare the sauce separately in a large, low pan by lightly frying the onion and some garlic, then the minced meat, liver, bacon, carrots and peas. When all has browned ...
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Liboké
This recipe was kindly contributed by the EU Delegation to DRC, and in particular by its Residence chef, Mr Martin Ibeya. Ambassador Bart Ouvry shared the meal with his colleague, ...
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